Recipes

• 200 g of Cicatelli

(or another kind of pasta)​

• 1 tablespoon of coarse salt

• a bit of extra virgin olive oil

• 1 clove of garlic

• 200 g tomatoes Datterino

• 150 g salmon

• a couple of pinches of fine salt

• some parsley

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Cut some of the tomatoes Datterino into four pieces, leaving only a fee whole tomatoes aside. Wash the parsley, dry it with a kitchen cloth and chop it into fine pieces. Wash the salmon and cut it into pieces of around 1x1 cm.

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Pour a bit of extra virgin olive oil in a pan and warm it up with medium heat. When the oil is warm, cut the clove of garlic into two pieces and add them in the oil. Make them sizzle for a few seconds while stirring with a spoon. Then take the heat down, add the pieces of tomatoes and cook for a few minutes, stirring gently with a spoon. Add the salmon and cook for 2 min on each side, adding the pinches of fine salt. Remove the two pieces of garlic.

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Boil 2 L of water (1 L for every 100 g of pasta), add a tablespoon of coarse salt and mix with a spoon. Place the Cicatelli in the boiling water and stir gently with a spoon. Take aside a glass of the water in which the pasta is boiling, you might need it later. Taste the pasta and regulate the cooking time accordingly! Italians sieve pasta after tasting and feeling that it has the right texture, the so called scolare a sentimento. When the texture is right, i.e. al dente, sieve the water, put the Cicatelli back inside the pot, add a bit of extra virgin olive oil and mix gently. Now you can pour the salmon with the pieces of tomatoes, the few whole tomatoes Datterino you left aside and eventually a bit of the water from the boiling pasta: the mixing needs to feel smooth and the pasta needs to sound "smoochy".

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Serve on the plates, drizzle with extra virgin olive oil and sprinkle with abundant parsley.